Meezers At Large

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This month Phenny from Easy Blog is our super host for Shopping Around the World and Phenny says we must make something with gourds. Mom debated about this. Should she make cookies, a loaf….what to do? She finally decided to make up her own recipe. Give her a minute and she’ll name it.

SHOKO…..BLACKKALI…..ORANGE

Should we both help mom, Kali? I think so Shoko….this recipe is from whatever she dreams up….perhaps us guiding her would be a good idea. I’ll be back later Kali, I hear the wind calling my name. Really, what a wiener head! Humph! Guess it’s you and me, mom. We will call this dish, “Haunted Squished Squash Head.” Pretty descriptive, eh? It is a meal for Halloween.

Let’s get on with this very creative dish.

Haunted Squished Squash Head or (HSSH to save space on paper)

Ingredients:

The very first thing to do is get a sharp knife and scoop. Cut a face in the acorn squash and scoop out the seeds and pulp.

We’ll rinse and drain the shrimp.

These shrimp were $6.17 for the package of 300 g. at Real Canadian Superstore. You want to take your acorn squash and steam the cut faced squash. The size depends on how many people are having dinner with you. Ifthere are two, like mom and dad, then a small to medium-sized squash will be plenty.

The acorn squash was $1.99 for one at Superstore.

Put the squash in a cup of water in the casserole dish and cover with tin foil. Cook the squash with nothing in it for about an hour at 350F. It is finished cooking when the meat inside is just slightly tender.

Oops! Looks like the steaming turned our Harold squash into a Harry the Haggard-Faced Squished Squash.

NO PICTURE!

You want to make up your Sidekick noodles now. Make them up from the directions on the bag just use about 1/4 C less water. Mom used the Honey Garlic noodles.

The Knorr Sidekick noodles were $0.97 at Superstore.

To the water for the noodles add whatever produce you have leftover in the fridge….within reason…..no cantaloupe or melon in the pasta, please. For example, mom had a little left over red and yellow peppers. So she chopped them into small chunks and there were 5 mushrooms sitting in thefridge so they went into the pasta water too. The mushrooms and peppers will lose juice which will go into the water, this is why we cut out 1/4C of the water. Now cook the noodles as per the recipe.You’re going to get a whole bucket of pasta mom….you’ll never get it into the squash. No way!

I’m back. I had to teach Mr, Fishie not to swim from me. I stared at him then smashed his smiling face. I’ll put him back in the water after I help you.

I’m busy Shoko….sit quietly. Are you saying I have verbal diarrhea? No, but I am telling everyone how to make this dish and you’re screwing it up. Ohh! Sorry! *Shh* We start stuffing the cooked squash shell. The squash takes a fair bit of the noodle filling.

Now that the noodle filling is in place. Place the squash in the same casserole dish, minus the water, and then in the oven at 350F until it is warmed upabout 20 minutes.

When the squash is out of the oven, use a fork and pull some of the noodles through the eye and mouth sockets. These are worms. Put some shrimp on the top of the squash head with the tail sticking out. For effect, pour some cocktail sauce over the shrimp (blood). Have some blood coming out of the eyes.

There is your Haunted Squished Squash Head. I was right. There was enough filling for another Haunted Squished Squash Head tomorrow night.

My friends over at The Cat On My Head are holding another Selfie Sunday and I thought my selfie should join my friends in the mug shots, um….the row of shame….no the models of all things furry and beautiful. That’s it! I was in the shower cleaning as per my contract with mom when I thought I saw a hairy monster coming out of the drain. I’m taking a closer look in this picture. A photo of our BFF Nellie, Kali and me self out of our memory book. Aren’t we gorgeous!

Have a sunny Sunday and may your water bowl always have fresh cold nip…growing beside it.

Here it is November already. Piglove and Fozziemum started Shopping Around the World for us to compare prices in different countries. Mom sits and is shocked by the cheap price of milk products in other countries. Canada has a board that regulates the price of milk products so our prices are high my friends. Now the Americans are celebrating their Thanksgiving shortly so we were asked to do a sidedish or dessert….something that would go with a turkey. Well, we had our turkey in October but we could have this dish any day.

We did our shopping at The Great Canadian Superstore.

1 bulb of fresh garlic:……$0.50 using 1 clove $0.08

Philidelphia cream cheese: $2.98 using 1/4 of pkge. $0.74

3 old potatoes: $2.30

Sprig of parsley: $1.28 a bundle using 1 sprig..$0.10

dried rosemary: free….grown in the garden

Total cost for this dish is $3.22

Rosemary Garlic Mashed Taters

First you peel those 3 potatoes and then boil them in a pot on the stove….not too high a temp or the water will boil all over like mom’s did. Right, you wash the taters off first before boiling….seems like a waste of time to me cause any cwap is going to boil off anyway. While the taters are doing their thing, wash off the sprig of parsley and the rosemary. Grind the rosemary on a mortar with your wee pestle. Shred the garlic clove and set everything aside. Have a bit of refreshment…you’re probably thirsty by now. The taters are done. Drain them and put into a big good sized bowl now either use your potato masher on those suckers or haul out your old mix master and make those taters talk. Put in the Philly cheese and rosemary….keep mixing. When the taters are so soft they look like pillows, dump them in a bowl and stick a sprig of parsley in them. Salt, pepper and butter are optional although I think butter is a must. They look nice mom. Or:

I shall model the Rosemary Garlic Mashed Taters. They are best with butter.